Gebzhalia – Traditional Megrelian Dish

Gebzhalia is a classic Megrelian dish whose name literally means “placed in milk.” Interestingly, in the Megrelian language, the words for milk and sun are pronounced the same way. Because of this, it is believed that Gebzhalia once had a ritual or symbolic meaning. Traditionally, it is shaped into a round form representing the sun, though other shapes are also common. It is typically served with ghomi or mchadi (cornbread).

Ingredients

Filling:

• Salt

• Green hot pepper

• Dried savory

• Mint

Main:

• Milk

• Sulguni cheese

Preparation

1. Prepare the Filling
   Finely pound together mint, green hot pepper, and salt. Mix in dried savory until you get a creamy paste.

2. Warm the Milk
   Heat milk in a wide pot, but do not let it boil.

3. Melt the Cheese
   Slice the Sulguni cheese into 0.5 cm thick pieces and place them in the warm milk so they spread out. Let them sit for 3–5 minutes.
   Check with a spoon—if the cheese stretches, it’s ready.

4. Shape the Cheese Layers
   Remove the cheese onto a metal tray. Lightly knead it by hand until it becomes a uniform, dense mass.
   Flatten it into a 0.5 cm thick sheet and spread the prepared filling on top.

5. Fold and Cut
   Fold the cheese sheet in half lengthwise. Let it cool, then cut it into triangles.
   Collect any liquid released during flattening into a separate bowl—don’t discard it.

6. Prepare the Sauce
   Simmer the remaining milk in the pot over very low heat until it reduces by one-third.
   Combine it with the collected liquid.

7. Assemble
   Arrange the Gebzhalia pieces in a serving dish and pour the prepared sauce over them.
   Chill thoroughly before serving.

Tip

For a slightly sour flavor, you can add matsoni, beaten nadir, or high-fat cream to the sauce.
You may also mix in a bit of the filling’s spices for extra aroma.